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Menu for 28 Apr to 04 May
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Winner Winner Chicken Orzo Dinner
Winner Winner Chicken Orzo Dinner

Winner Winner Chicken Orzo Dinner

with Cheesy Roasted Zucchini and Tomato

Hall Of Fame
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Although this recipe’s zucchini and tomato medley is a side, it takes center stage in our eyes. It’s equally as creamy as it is crispy, and the combination of panko, mozzarella, and Parmesan sprinkled on top is to thank for that. Served next to an herbed chicken breast and lemony orzo that keep things simple and satisfying, this meal keeps it light without lacking in flavor.


Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


1 unit

Roma Tomato

1 tablespoon

Italian Seasoning

3 ounce

Orzo Pasta


12 ounce

Chicken Breasts

4 ounce

Fresh Mozzarella


1 unit


¼ ounce


¼ cup

Panko Breadcrumbs


¼ cup

Parmesan Cheese


Not included in your delivery

4 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3054 kJ
Calories730 kcal
Fat33 g
Saturated Fat15 g
Carbohydrate54 g
Sugar8 g
Dietary Fiber7 g
Protein61 g
Cholesterol160 mg
Sodium520 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to upper position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.


Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.


With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.


Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes.


Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.